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Photo of Eggless Wheat-jaggery-oats banana cake(with full Indian twist) by Rishita Sharma at BetterButter

Eggless Wheat-jaggery-oats banana cake(with full Indian twist)

Rishita Sharma
0 minutes
Prep Time
45 minutes
Cook Time
4 People
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ABOUT Eggless Wheat-jaggery-oats banana cake(with full Indian twist) RECIPE

Perfect healthy breakfast recipe- Inspired by my favorite gulgule recipe(wheat jaggery sweet pakoda) which is very famous in MP. Used all the ingredients of gulgule and made this delicious cake.

Recipe Tags

  • Veg
  • Everyday
  • Indian
  • Baking
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 4

  1. 1/2 cup wheat flour
  2. 1/2 cup oats
  3. 1/2 cup dates
  4. 1/2 cup jaggery
  5. 1/2 cup grated coconut
  6. 1/2 cup chopped walnuts
  7. 4 tbsp oil/butter
  8. 1/2 tsp baking soda
  9. 1/2 tsp baking powder
  10. 1/2 cup curd
  11. 1/2 cup milk (+ as needed)
  12. 2 small bananas
  13. Few drops of vanilla/rose essence
  14. 1/4 tsp of fennel seeds


  1. Preheat oven to 200 degree C.
  2. Combine yogurt, sugar, baking powder and baking soda. Mix well to remove any lumps.Leave mix for 5 minutes.You will see bubbles forming.
  3. Heat butter in a pan and add jaggery and chopped dates. Add 1/2 cup milk to this.Press dates using spoon.Cook until jaggery melts & dates get soft.Let cool.
  4. Add this jaggery,dates mixture and rose essence/vanilla essence to the curd mix. Whisk well to avoid any lumps.
  5. Mix wheat flour and oats.Add flour mix slowly to wet mix (step 4) .Mix well.Add milk if needed.
  6. Then add mashed banana,coconut and chopped walnuts and fennel seeds. Mix thoroughly to combine well.
  7. Transfer batter into a greased baking tray. Bake for 30 to 35 min in preheated oven at 200 degree C.
  8. Allow cake to cool for 10 min, then enjoy eating yummy cake.

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